Wimbledon Cake

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This is the recipe for a cake I made a while ago for the Wimbledon 2015 final. Yes, I know that was in July and it is now September… what can I say, its been a busy summer. Anyway, I felt like I had to feature it as it’s probably one of my favourite cakes that I’ve made due to the simplicity of the recipe and the effectiveness of the decorations which I am proud to say are all edible.

I actually took this cake into work to be enjoyed in the staff room during the final between Djokovic and Federer and it was all completely scoffed which is always a sign of a successful recipe in my book. It actually consists of three separate recipes; the actual cake and then the meringue kisses and lemon curd macarons that go on top. I also made some chocolate ‘nets’ out of melted chocolate. You obviously don’t need to make all of these things, but if you do, be sure to give yourself plenty of time!

Prep Time:

It depends on how much you want to do and if you do it all at once. I would say a good 3-4 hours if you want to get everything done in a oner.

Serves: 10-12

Ingredients:

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For the Cake 

400g of Stork

400g of Caster Sugar

400g of Flour

8 Eggs

1 Teaspoon of Vanilla Extract

1 Cup of Frozen Summer Berries

For the Icing: 

500g of Icing sugar

250g of Butter

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For the Meringue Kisses:

3 Egg Whites

175g Caster Sugar

Red Food Colouring

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For the ‘Tennis Ball Macarons’:

100g Icing Sugar

50g Ground Almonds

37g Caster Sugar

2 Large Eggs

Yellow Food Colouring

Lemon Curd

For the Chocolate ‘Nets’:

100g of Milk Chocolate

For the Strawberries…

You guessed it…strawberries

Method:

1. For the Cake…Preheat the oven to 170°C/ 338 F/ Gas Mark 4.

2. Cream the stork and sugar together then add the eggs, flour, and vanilla extract.

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3. Fold in the frozen berries

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4. Divide the mix between two 8 inch cake tins and bake in the oven for 50 minutes until they are springy, well risen and golden brown in colour. Leave the sponges to cool and then you can start to crack on with all the accoutrements.

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For the ‘Tennis Ball Macarons’…

  1. Reduce the oven temperature to 150°C and simply follow the exact same recipe and method from my Pistachio Macarons blog post, leaving out the pistachios and using yellow instead of green food colouring. Furthermore, instead of using buttercream as a filling I used lemon curd- if you don’t have any lemon curd, buttercream is absolutely fine, I just had some in the cupboard that needed using up.

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2. To make your macarons look like tennis balls you need to mix icing sugar and water together, trying to keep it as thick as possible and then pipe it onto the top of the macarons- I used a picture of a tennis ball from google as reference.

For the Meringue Kisses…

1. Turn the oven down to 140°C/ 284 F/ Gas Mark 1.

2. Place the egg whites in the bowl and whisk until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and the peaks remain stiff and moist-looking.

3. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy- you know it is ready if you can hold the bowl of meringue upside down over your head with out it falling out- good luck!

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4. To give your kisses the red candy strip effect you need to turn a piping bag inside out and paint vertical red stripes on the inside with your food colouring.

5. Then fill your piping bag with the meringue and start to pipe the kisses onto a baking tray covered in baking parchment.

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6. Bake for 30-40 minutes and then turn off the oven and allow the kisses to cool in the oven with the door slightly ajar- this will dry them out.

 For the Icing…

  1. Beat the butter and icing sugar together to make a buttercream adding a dash of milk if it is too thick.

For the Chocolate Nets…

1. Melt the chocolate in the microwave and then pour it into a piping bag.

2. Leave it in the fridge to stiffen up before piping and then pipe your nets onto a baking tray covered in baking parchment, doing a ‘criss cross’ effect in order to create the net shape.

3. Place the nets in the freezer to harden up.

Time for construction…!

Ice the tops of both of your cakes scattering chopped strawberry chunks on top of the bottom cake and then place one on top of the other. You can use a fish slice to lift and lower the top cake onto the bottom cake.

Having your strawberries at the ready you need to place all of the decorations on top of the cake in any fashion you please. Done!

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